- Nutrition Services Manager I - responsible for leading food services operations with a daily participation of less than 150.
- Nutrition Services Manager II - responsible for leading nutrition services operations with an average daily participation.
- Nutrition Service Manager III - responsible for leading nutrition services operations with an average daily participation.
- Nutrition Services Manager IV - responsible for leading nutrition services operations with an average daily participation.
- Nutrition Services Manager V - responsible for leading nutrition services operations with an average daily participation.
- Nutrition Services Manager VI - responsible for leading nutrition services operations with an average daily participation.
- Nutrition Services Manager VII - responsible for leading nutrition services operations with an average daily participation.
- Nutrition Manager VIII - responsible for leading nutrition services operations with a daily participation of 3000 +
- Organize, lead, and participate in the food service operation at an assigned cafeteria.
- Oversee food production and preparation activities.
- Review menus and meal counts to ensure necessary food items are available.
- Assure compliance with safety and sanitation regulations.
- Train staff in related procedures.
- Coordinate site reviews for quality service standards.
- Report problems to the Field Supervisor.
- Complete purchase requisitions.
- Supervise storeroom operations.
- Assist in merchandising department programs.
- Train and provide work direction to staff.
- Maintain equipment and supplies.
- Prepare and maintain reports and records.
- Operate equipment in the cafeteria.
- Estimate food quantities and requisition supplies.
- Attend meetings related to food service operations.
- Completion of Nutrition and Menu Planning.
- Valid Food Safety Certificate.
- Employment eligibility clearance.
- Food service operations.
- Quantity food preparation.
- Kitchen equipment and measurements.
- Sanitation and safety practices.
- Record-keeping techniques.
- Training principles.
- Plan and oversee nutrition service operations.
- Estimate food quantities.
- Operate cafeteria equipment.
- Train staff.
- Maintain records and prepare reports.
- Follow directions.
- Work independently.
- Establish effective relationships.
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Food Service Manager VI - Oakland, United States - Oakland Unified School District
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Description
BASIC FUNCTION: Organize, lead, and participate in the food service operation at an assigned cafeteria, ensuring compliance with food quality, quantity, health, and sanitation requirements; provide work direction to staff.
DISTINGUISHING CHARACTERISTICS:
REPRESENTATIVE DUTIES: Incumbents may perform the following essential functions:
MINIMUM QUALIFICATIONS:
TRAINING, EDUCATION, AND EXPERIENCE: High school graduation and three to five years of experience in quantity food preparation.
LICENSES AND OTHER REQUIREMENTS:
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
ABILITY TO:
WORKING CONDITIONS:
ENVIRONMENT: Food services environment.
PHYSICAL DEMANDS:
Dexterity of hands and fingers; standing for extended periods; lifting objects.
NON-DISCRIMINATION POLICY:
The organization does not discriminate based on various factors.